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What’s in That Zern’s Hoagie from Hoagies & Hops?

 
 
The bread for Mazza’s sandwiches is sourced from South Jersey, boasting a slightly crisp crust and a soft crumb.
 
Mild Muenster provides an authentic old-world flavor.
 
Brown and yellow mustard seeds are soaked in chocolatey Pogue’s Run Porter from Flat12 Bierwerks (which houses the Hoagies & Hops sandwich counter) and then mixed with cinnamon and allspice.
 
Ring Bologna, a coarse-ground, lightly smoked combo of pork and beef, is brought in from Philly-based Dietz & Watson.
 
Hard-boiled eggs are dyed a rosy hue in brine from beets that Mazza pickles herself.
 
A crunchy toss of iceberg and some creamy mayo complete the Pennsylvania package.
 
Hoagies & Hops, 414 N. Dorman St., 317-296-8430

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
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